Blackcurrnt Ice Lollies
Ingredients
- 150g blackcurrants
- 75g caster sugar
- 1 lemon
Method
Put the blackcurrants, sugar, lemon zest and juice in a pan with 50ml water.
Heat gently, stirring until the sugar dissolves, then bring to the boil.
Simmer gently for 5 minutes, then allow to cool.
Carefully pour the mixture into a secure blender and purée.
Stir in 225ml chilled water. Pour the mix into six standard lolly moulds.
Freeze for at least 4 hours or overnight, until solid.
